Tag Archives: gluten-free dessert

Last week I had the privilege of spending the better part of a week with some amazing friends in beautiful Black Butte, OR. I when I say amazing, I mean it. You guys, as I was getting ready to drive 350 miles alone with two crazy toddlers, I got a text message from my friend Sarah that said “Drive safe. Pork tenderloin, grilled asparagus, salad, and a glass of wine will be ready for you when you arrive.” Amazing. Like, really. And, on top of that, they opened up their family vacation home to us and loved us like we were their own. Sarah’s parents, Nana Elaine and Papa Phil as the kids affectionately called them, treated my babies like their own grandkids and were generous, thoughtful, and kind. And the food. So good! We all pretty much eat the same grain-free, dairy-free, gluten-free diet… so vacationing with them made food stuff a breeze. A lot of times after vacation, I feel the need for a cleanse. Time to start again after weeks of eating crap. Not this time! Felt great the whole time… lots of fruits, veggies, eggs, and high quality protein. And then there was cobbler. Nana Elaine and Papa Phil tag teamed this delicious cobbler. We all waited late into the evening for it to finish baking, and it was well worth the wait. The day after I got home, I emailed Elaine for her recipe, and now I get to share it with you! I’ve made it 3 times since I’ve been home. Hope you all like it, too.

PS, did I mention this is the best summer of my life? For a lot of reasons, but mostly because of the beach. And fires by the beach. And wine by the fires by the beach. And people I love while I drink wine by the fires by the beach. K. That is all.

METHOD:

In another bowl, combine the almond flour, pecans, coconut, cinnamon, nutmeg, and salt. Stir until combined.

In a saucepan, over low heat, melt either your butter or coconut oil. Stir in maple syrup.

Pour the syrup mixture into the bowl with the dry ingredients and stir until thoroughly mixed and crumbly.

Pour topping onto peaches and spread until it covers the peaches evenly.

Bake in 375 degree oven for 25 minutes, or until peaches are soft and topping is golden brown. Enjoy.

Also, be creative! Use other fruits! I added blueberries and raspberries the other night. Bomb.

*Use organic ingredients whenever possible.

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These are for sure one of our favorite new snack items. All four of us love them. They are grain-free, gluten-free, salty and sweet, and couldn’t be easier to make. They are crunchy and chewy at the same time, too… which really is the way a granola bar should be. These are almost vegan…. replace honey with maple syrup if you need a yummy vegan snack!

INGREDIENTS:

1/2 cup almonds

1/2 cup macadamia nuts

1/2 cup cashews

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 raisins

1/2 cup dried apricots, chopped

2 tablespoons cocoa nibs

1/4 cup shredded coconut

1/2 cup coconut oil

2/3 cup almond butter

2/3 cup honey

2 teaspoons 100% pure vanilla extract

1/2 teaspoon sea salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup mini chocolate chips (I like “Enjoy Life” brand)

METHOD:

Combine nuts and seeds in food processor, and pulse until roughly chopped. You can use any combination of nuts and seeds you want, as long as it totals 2 1/2 cups.

Pour nut/seed mixture into a large bowl.

Add shredded coconut and cocoa nibs and stir to combine.

Add dried fruit, and stir again. You can use any type of dried fruit as well, as long as it totals 1 cup.

In a medium saucepan over low heat melt coconut oil, almond butter, honey, vanilla, and spices. Simmer for 3-5 minutes once combined, until thick and bubbly.

Pour mixture into nuts / seeds and stir until everything is evenly coated.

Pour into 8×8 baking dish, lined with parchment paper and press down firmly.

Sprinkle mini chocolate chips on top, and press into bars. If you mix these in, they will melt and creat a gooey mess. Trust me, I’ve tried. So just save them for the last step and press them on top.

Remember how I said awhile back that part of our whole food journey as a family has been to not eliminate treats completely, but to reinforce to our kiddos that treats are just that, treats? We don’t get them on a daily basis and we don’t eat them from packages much anymore, but that being said, I don’t feel one bit guilty about making a batch of delicious brownies from good, quality ingredients for my family. These brownies. I cannot quit making these brownies. In December, I even made them two days in a row. The first days batch got crumbled and put into our vanilla ice cream mixture and became Brownie Ice Cream… so of course I had to make them the next day to eat with our Brownie Ice Cream… right?!

These guys are super easy to make and they are wheat-free. If you have oatmeal on hand, just blend up 1/4 cup of oats to use or you can buy oat flour in the bulk section of your grocery store.

Delicious, friends. I am warning you. Now you are going to have a brownie problem. Oh, and this is another Sprouted Kitchen inspired recipe. She is awesome.

7. Pour brownie mixture into a 8 inch glass pan lined with greased parchment paper and bake for 25-30 minutes or until brownies appear set, but be careful not to over cook.

*Use organic ingredients whenever possible

Posts may contain affiliate links. If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission. This helps in covering the costs to keep the site up and running. We appreciate your support!!

Soooooo… my awesome girl Noelle (yes, the same one who introduced me to the most amazing dessert ever), challenged me to create the best lemon bars of life. I think the text went something like “if I know you at all, you won’t stop until you find it – I challenge you to create for me the best paleo lemon bars ever”. And she does know me – it is crazy what you can learn about someone by the way they CrossFit. Because I texted back “challenge accepted” (duh), and immediately starting thinking, researching, preparing. And now, behold. The best (paleo) lemon bars of life.

INGREDIENTS: (crust)

2 1/2 tablespoons coconut oil

1 1/2 tablespoons 100% pure maple syrup

1/2 cup almond flour

1 cups unsweetened, finely shredded coconut

1 egg white (save yolk for lemon filling)

Pinch sea salt

INGREDIENTS: (filling)

3 eggs, plus 2 egg yolks (you are going to have one extra egg white – just save it, and throw it in your next batch of scrambled eggs)

Erin + Evan

Proverbs 31

... She seeks wool and flax, and works with willing hands... She rises while it is yet night and provides food for her household... She looks well to the ways of her household, and does not eat the bread of idleness...